A popular technique in Cantonese cooking, steaming is a delicious and healthy way of preparing fish and it keeps the meat flavorful and moist.

Ingredients

1 1/2pounds or 4 (6-ounce) sea bass or halibut filets

1/4cup green onions, white parts only, finely sliced at an angle

3tablespoons cilantro leaves

2tablespoons canola oil

Sauce:

2tablespoons fresh ginger, finely sliced into slivers

2cloves garlic, minced

3tablespoons canola oil

1tablespoon light soy sauce

1tablespoon dark soy sauce

1teaspoon oyster sauce

1teaspoon toasted sesame oil

1/2teaspoon sugar

1/2teaspoon cornstarch

1/8teaspoon ground white pepper

Instructions

Place a steaming rack in a wok or a deep pan and fill the pan with 2 inches of water. The water should be below the steaming rack. Bring the water to a boil over high heat.

Combine the ingredients for the sauce in a small bowl. Place the fish filets on a plate suitable for steaming and large enough to hold the filets in a single layer. Spoon the sauce evenly over the fish filets.

Place the plate of fish on the steaming rack, cover tightly and steam the fish over high heat for 7 to 10 minutes per inch thickness of fish. Carefully remove the plate from the steamer and transfer the filets to a warmed platter and spoon the sauce over the fish.

To serve, heat the remaining 2 tablespoons of oil in a small pan until near smoking. Place the green onions and cilantro on top of the fish filets and carefully drizzle the hot oil over the fish. Serve immediately.